I’ve tested different ways to make egg rolls without deep-frying them. I love Asian food and a lot of it has meat in it or flavored with meat. It’s easy to make a vegetarian egg roll. It’s tougher to make an egg roll without frying it in oil yet still get a crunchy and tasty egg roll. This is the second time I’ve made baked egg rolls and they turned out rather well.
You could use any vegetable in baked egg rolls but wanting to keep it simple I used three, bean sprouts, organic cabbage, and portabella mushrooms.
I’m trying to cut out using any oils as much as possible. Rather than frying these egg rolls in oil I used the Misto Gourmet Olive Oil Sprayer
- 1 Portabella Mushroom
- ½ a Head of Cabbage
- 2 Cups of Bean Sprouts
- Olive Oil Sprayer
- 1 Package of Egg Roll Wrappers
- 1 A cup of Soy Sauce
- Cut cabbage into thin strips
- Cut portabella mushroom into strips
- Lightly spray oil in the heating pan
- Preheat oven to 350
- Add cabbage, bean sprouts and mushroom to the pan
- Mix cabbage, bean sprouts, and mushroom well, add a ½ cup of soy sauce, heat, and stir
- Cook the egg roll mixture is soft yet still a little crunchy, add remaining 1/ cup of soy sauce
- Drain mixture(less moisture means they will bake better)
- Open egg roll package, place the first wrapper on a flat surface with a corner facing you
- Spoon 2 tablespoons of mixture on to egg roll wrapper about two inches from the bottom corner
- Fold the bottom corner up and over the mixture
- Fold in the left and right corners
- Roll egg roll, wet top corner with water to mix with the flour on the egg roll
- Roll the egg roll up
- Repeat steps until egg roll wrappers are all used or you run out of egg roll mixture
- Line baking sheet with foil lightly sprays with olive oil. Lightly spray the tops of the egg roll also
- Bake at 350 degrees for 10 minutes
- Flip egg rolls, lightly spray again
- Bake for another 10 minutes
Also Read- bone broth